Vegan Strawberry Pie
This vegan strawberry pie is a classic: a crisp, sweet crust filled with a thick, glossy strawberry-vanilla filling made from frozen strawberries and pudding powder. It’s fruity, bright, and sliceable once chilled — the perfect make-ahead dessert for any time you want something fresh and comforting.
Crust Instructions
- Prepare the sweet vegan pie dough according to its recipe, fit it into a pie dish, and chill.
- Blind bake the crust if your dough recipe recommends it (this helps keep it crisp under the filling). Let it cool completely before filling.
Strawberry Filling Instructions
- Add the frozen strawberries and sugar to a saucepan. Heat over medium heat until the strawberries release their juice and the mixture starts to simmer.
- In a small bowl, whisk the vanilla pudding powder with the water until smooth (no lumps).
- Stir the pudding mixture into the strawberries. Cook for 2–3 minutes, stirring constantly, until thick and glossy.
- Remove from the heat and let it cool for 10 minutes (it will thicken more as it cools).
Assemble and Chill Instructions
- Pour the slightly cooled strawberry filling into the cooled pie crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight) until fully set and sliceable.
- Slice and serve.
- Store covered in the fridge for up to 4–5 days.
Notes
- Frozen strawberries vary in juiciness — if your filling feels too thick, add a splash of water; too thin, simmer 1–2 minutes longer.
- Let the filling cool slightly before pouring so the crust stays crisp.
- Chilling time is important for clean slices — overnight is the easiest.
- Top with vegan whipped cream or extra fresh strawberries if you want it extra pretty.
Equipment Needed
- Pie Dish
- Oven
- Parchment Paper
- Kitchen Towel
- Saucepan
- Stove
- Whisk
- Bowl
- Spatula
- Kitchen Scale
- Measuring Cups
- Knife
- Food Storage Container
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